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Monkey Gland (Palatable)

Posted by DrunkLab
1 1⁄2 oz Gin
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Triple sec
1⁄4 oz Raspberry syrup
1 ds Absinthe
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

History

Cocktail revivalists have long lamented the tendency of the venerable Monkey Gland to resist palatability. To the modern palate, the standard Monkey Gland recipe—gin, some dashed absinthe and raspberry syrup, and a heaping helping of orange juice, justly called by Dan Chadwick the "fruit of cocktail death"—registers as an unbalanced, overly sweet mishmash of discordant flavors, lacking structure or shame. But with a bit of modern tinkering—adding some acid here, dashing complementary bitters there, replacing orange juice with orange liqueur—we arrive at something with the zippy acidity and bright citrus flavors of a... well, we arrive at a Pegu Club, with some berry juice and an absinthe rinse. Which, come to think of it, is a pretty good thing. Enjoy.

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3 stars
(7 ratings)

From the Knowledge Vault

Bitters non-potable? Pshaw.

When a dash isn't enough

Cocktails with Lots of Non-potable Bitters

Many of the definitive cocktails from both vintage and modern times are held together by non-potable bitters - infusions of various barks, roots, spices, and other flavoring agents that were traditionally developed as medicine. Before Prohibition (but after the cocktail had been well-established), this usually meant Angostura, Peychaud's, Boker's, or orange bitters, which were key ingredients in drinks like the Manhattan, the Sazerac, and - despite what Winston Churchill said - the Martini.

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  • Highly Suspect — Rye, Herbal liqueur, Cassis, Orange bitters, Grapefruit juice, Sherry vinegar
  • Daily Dose — Gin, Limoncello, Pear liqueur, Grapefruit juice, Sherry vinegar
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Recent Discussion

  • Re The Holy Grail, 3 days ago danoman89 commented:

    The montenegro absolutely disappears into this drink. Quite tasty, but a little too easy drinking

  • Re Smoke on the Beach (Jim Kearns), 3 days ago danoman89 commented:

    Really quite good

  • Re Industry Flip (Fred Yarm), 4 days ago danoman89 commented:

    Creamy, bitter, and funky. Absolutely lovely

  • Re The Bellman, 5 days ago Mixin In Ansley commented:

    Perfectly balances the sweet, the bitter and the spirit. Elevated.

  • Re Vancouver, 5 days ago Shawn C commented:

    This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.